Austrian Reindling for Easter

Dough

• 1¼ -oz package active dry yeast
• 2½ cups all-purpose flour
• 1 large egg
• 1/3 cup granulated sugar
• ½ teaspoon salt
• 4 tablespoons unsalted butter (softened)
• 1 cup milk

Filling

• 1-ounce rum
• ½ cup raisins
• 4 tablespoons melted butter
• 2 tablespoons ground cinnamon
• 1/3 cup brown sugar (plus more for pan)
• ½ cup chopped walnuts or pecans

In a large mixing bowl add the yeast, 1 tablespoon plus 1 teaspoon lukewarm water, and a pinch of sugar (to activate the yeast). Set aside for 5-7 minutes or until bubbly. Add the flour, egg, sugar, salt, butter and milk. Mix until well combined - the dough should be soft and sticky. Cover the bowl and set aside until doubled (about and hour and a half).

Meanwhile, in a small dish, soak the raisins in the rum and set aside for 18-20 minutes (or while dough is rising). Grease (with butter) and coat (with additional brown sugar), a 9-inch Bundt pan and set aside.

After the dough has doubled in size, transfer to a lightly floured surface and knead for about 5 minutes, adding a bit of additional flour to make a smooth (and not sticky) dough. Preheat oven to 350 degrees.

Roll the dough into a 12×18″ rectangle and roughly about a third of an inch thick. Brush with melted butter, then top with cinnamon, brown sugar, drained rum-soaked raisins, and walnuts, distributing everything evenly. Roll up the dough and carefully place in the greased/sugared Bundt pan. Cover and let sit for an additional 30 minutes.

Bake for 45-55 minutes or until top is golden brown and cake is baked through. Immediately turn out of pan (while hot) onto a cooling surface so caramelized sugar doesn’t stick to pan. Sprinkle with powdered sugar and serve warm.